{never} homemaker

Weekend Things

2013-05-17T11:04:00.001-07:00

Not to rag on this weekend since it hasn't even happened yet, but I'm super excited for NEXT weekend. I love holiday cookouts, so tomorrow we'll be tuning up our charcoal grill and getting all the supplies we need for an outdoor feast of sorts.

In the meantime . . .

// Down for the Count //

After posting about MyFitnessPal experience, I've struggled.

I think tracking what I eat is really helpful, but I'm getting too numbers-focused.

And then I eat things like delicious Justin candy bars versus healthy snacks.

// Sniffles + Sneezes //

Here's some good advice for how to deal with allergies on the run.

Personally, I do saline nose spray + homeopathic remedy + occasionally these eye drops.

I also make sure I shower off ASAP to get all the pollen.

// Dreams //

Wow this beautiful backyard movie night looks enchanting.

Hard to top that.

// Foot Finds //

I bought leopard crocs sandals this week. Is something wrong with me?

If I don't like them, I may send instead for these Reef sandals (good deal!).

Everyone keeps suggesting Rainbow sandals. Any experiences?

// Spring to Summer Eats //

Parmesan-Garlic Grilled Corn -- might make for Memorial Day.

Strawberry + Rhubarb Crumb Pie b/c I'm in the mood to bake a pie.

// Pretty (Cool) Playhouse //

I'd love to get Ada a playhouse for the backyard.

I've been scouring Craigslist and our local mom's yard sale group for a deal.

Been totally inspired by this project + this project. Stay tuned!

// Smart Stuff //

32 Cheap And Easy Backyard Ideas via BuzzFeed

Building a straw bale shed + did you know I dream of living in a bale house?

Grilling sandwiches using your waffle maker via Edible Perspective.

// Homesteading //

How to Turn Your Backyard Into a 4-Season Farm -- did I already share this?

Yard to Farm via Brooklyn Based

Realistically, I may plant a large backyard perennial garden, thanks to Aynsley for the inspiration!

And I have a simple recipe to add to my discussion about Mushrooms for Runners:

Just saute some garlic and sliced mushrooms in a pan for a few minutes (until softened and fragrant) and then lower the heat and add a few cups of baby spinach. Wilt and serve warm with whatever you're eating on a given night. Goes well with eggs . . . with sandwiches . . . whatever!

And here's what you may have missed this week on Writing Chapter Three:

Have a great weekend!

Psst: You can check out more Weekend Things here + here + here + here + here + here + here + here + here + here + here + here + here + here + here.

Like what you just read? You can subscribe to the feed of these posts or follow us on Twitter or Facebook to be the first to know what the (never home)makers are up to. And we’ll love you forever!

Food for Runners: M-U-S-H-R-O-O-M-S

2013-05-16T09:50:00.000-07:00

It's been a while since we visited our Food for Runners series. Today I'm focusing on mushrooms solely because I've been eating a lot of them these days. At least from what I notice in my meal diaries. Man. I've been vegetarian for so long, eating a beefy grilled portabella, for example, is really like eating, well, beef!

I recently made a delicious mushroom + bean veggie burger (recipe below), which is where the photos in this post come from.

Psst: If you're catching up, we've covered tomatoes, almonds, pumpkin, cucumbers, bananas, eggs, garlic, quinoa, berries, peppers, and kale -- and included our favorite recipes from across the web.

"While full of protein, the star nutrients found in mushrooms are selenium, copper, zinc, vitamins B12 and B3." (Source)

"While meat, seafood, grains, and nuts have excellent levels of the mineral, mushrooms are the only produce that have high levels of it, so they are especially important to include in your diet if you are vegetarian, vegan, or gluten-free." (Source)

"A study by the American Society for Nutrition found that white button mushrooms may promote immune function by increasing the production of antiviral and other proteins that are released by cells while they are trying to protect and repair the body’s tissues." (Source)

Here are some of our favorite recipes for breakfast, lunch, and dinner:

Lynn's Rustic Wild Mushroom Tart
Mark & Reese's Spinach + Mushroom Omelette
Our Portabellas with Peanut Sauce
Scott Jurek's Lentil Mushroom Burgers
Kim's Crimini Mushroom Risotto
Our Stuffed Portabellas
Jolinda's Mushroom + Bean Burgers (from the photos in this post)
Justin's Cream of Mushroom Soup
Soma's Balsamic Roasted Mushrooms w/ Goat Cheese
Our Open-Faced Portabella Sandwiches
Jennifer's Crispy Old Bay Mushrooms w/ Sriracha Mayo
Maria & Josh's Kale, Mushroom, and Ricotta Calzones

I probably roast a couple of portabellas each week. The best method I've found is to preheat my oven to 400 degrees F. Scrub the mushrooms very well + then take a spoon and scoop out the ruffled underbelly and stem. I suppose this part isn't necessary if you want them chopped up, but I usually roast them whole.

Then place on a rimmed baking sheet and drizzle with olive oil, salt, and pepper. Place in the oven for 10 minutes // FLIP over // then roast another 10-15 minutes.

What's your favorite way to use mushrooms?

Don't forget to read up on these other healthy ingredients:

Food for Runners: T-O-M-A-T-O-E-S
Food for Runners: A-L-M-O-N-D-S
Food for Runners: P-U-M-P-K-I-N
Food for Runners: C-U-C-U-M-B-E-R-S
Food for Runners: E-G-G-S
Food for Runners: B-E-R-R-I-E-S
Food for Runners: B-A-N-A-N-A-S
Food for Runners: G-A-R-L-I-C
Food for Runners: Q-U-I-N-O-A
Food for Runners: K-A-L-E
Food for Runners: P-E-P-P-E-R-S

Like what you just read? Browse more of our posts + recipes on Pinterest. You can subscribe to the feed of these posts or follow us on Twitter or Facebook to be the first to know what the (never home)makers are up to. And we’ll love you forever!

The Meal Diaries

2013-05-15T04:42:00.001-07:00

Wow it's taken me a long time to discover MyFitnessPal. You guys have mentioned it from time to time + my mother-in-law uses it everyday. So, I decided to make an account last week. I'm not really on a diet, but I could definitely focus on what I'm eating better. I'm sure you can tell I go through periods of caring a TON about what I eat and then abruptly dropping it.

I think that's only normal, no?

I'm only a couple days in, but for those of you who are interested -- I feel like I'm learning a lot from using this thing! I've even downloaded the (free) app onto our iPad. I feel like this is starting to sound like an advertisement, but -- nope -- I'm just learning the ropes and pretty happy with what I'm discovering so far.

I don't love tallying up my calories, so I'm trying my best to just eat when I'm hungry and choose foods wisely (carrots/hummus versus Snickers bar). Looking at the things I eat -- right there on the screen -- certainly brings some glaring dietary mistakes to my attention.

It's making me, uh, accountable! Yes!

Like sugar. Oh, my struggles with sugar. I almost always reach my daily allotment before dinner even rolls around with all the fruit and juice and smoothies. Didn't really think of all those "healthy" snacks in that way -- but I should try to balance out with more veggies. Salt, too. I need to stop cooking with so much salt. And when I check out my percentages, I'm heavy on the carbs and fats end. They're surely convenient and tasty, and apparently that's how I roll.

I'm still carrying around an extra 5 pounds of weight after pregnancy. Or maybe by now I can't even blame pregnancy. Laziness with my diet. So, I'm hoping by logging my foods and being more aware of, say, spoonfuls of Nutella + their impact on staying steady or possibly getting back to where I was previously. Yeah. By logging this stuff, I'm hoping some of it will sort out on its own.

Which brings me to a question for those of you who use this, or a similar, method to help keep yourselves on track. If you're athletic, how do you determine your daily caloric requirements? I'm in this weird in-between stage. No longer nursing, I think my needs are less than they were a month or so ago. But with a new half marathon training cycle on the horizon, I want to make sure I'm fueling my workouts properly.

Food = energy = kick-ass speed sessions = new PRs. I guess that's where I get a little frustrated with MyFitnessPal. I don't really feel like I can adequately track my activity. It's good, but clunky + still has its limitations. So any tips on how to maximize the functionality in that regard would be really helpful.

And I guess the other beef I have with it is tracking success by using weight as the barometer. I've started doing a lot of kettlebells + squats. And I plan to delve into some more strength training soon. So, weight -- at least for me -- doesn't really seem like it will tell me much. I wish there were other goals you could choose. Maybe there are and I just haven't found them yet?

Do you keep a food diary? Or are you interested in starting one? I think it can be an excellent thing to try out for a while . . . and some people even benefit from doing it for, well, life. I'd love to hear your thoughts!

Like what you just read? You can subscribe to the feed of these posts or follow us on Twitter or Facebook to be the first to know what the (never home)makers are up to. And we’ll love you forever!

The Marathon Decision

2013-05-14T10:09:00.002-07:00

After I crossed the finish line at the Bridge Half Marathon, a lot of thoughts ran through my mind. First: "Hell YES! A new PR!" but that was quickly overshadowed by: "Ouch. Why is my IT-band hurting after months of being completely fine?"

I spent the rest of the day frustrated, icing my knee on // off to get ahead of the inflammation. I stretched and rolled on some BioFreeze, too. Lots of you suggested massage via foam roller, which I do religiously, but never seems to help much.

Then I started to have flashbacks to 2010. The last time I dealt with this injury in acute-mode, except on my other leg. I took 11+ weeks off and had to resort to aqua jogging, rigorous physical therapy, and even cortisone therapy (not injection, but STILL!). Even when I felt "better" it was a long road back rife with walk breaks and all sorts of disappointing workouts.

When the pain continued into the next morning, I had pretty much decided that doing a cycle of marathon training -- even if I didn't get injured -- followed by a 26.2 race might be a recipe for disaster.

See me gritting my teeth here?

I guess for now I'm letting my marathon sticker expire.

I've reached a point in my running "career" where I'd rather be happy than hurting. If that means less aggressive or impressive goals, so be it. I'd rather not be the person constantly canceling out on training runs, making appointments to see specialists, or talking about the best KT taping methods.

And strangely enough, after I had clicked yes to submit my change of registration for Wineglass -- my IT band mysteriously got better. Coincidence is more likely than what I'm thinking was the whole pain-thing being some sort of divine sign. Still, I think half marathons are my sweet spot.

I haven't chosen a training plan, but I know the following worked for my last cycle.

4 days/week running schedule instead of 5 or 6
Speedwork -- 800 repeats and mile repeats, mostly
Tempo workouts -- running at or faster than race pace
Strength training -- mostly kettlebells and squats
YOGA -- less for the athletic aspect, more for the stretching

Here's where I think I can improve:

More cross-training, I want one day in the pool/week, if possible
More variety -- definitely adding at-home spinning to the routine, maybe every other week
Longer tempo workouts -- increase from 5 to 8 being the longest
Longer long runs -- I'd like to do a couple 15-16 mile runs in the next cycle
More practice -- perhaps a test race is in order?
More watch runs -- I hate it, but running occasionally w/ a watch helped me get faster

I'm starting a training log on this site soon. Once I pick my half plan (which will likely be similar to the last go-around, just longer than 8 weeks), probably. As you can see, my goal is 1:40 (7:37/mile) . . . how realistic that is, I'm not sure. But I'm going to do my best to try.

So, more about training soon! And tomorrow I'll write about some diet plans. Well, not actually dieting, you know the drill. Also, some of you asked what I do between training cycles -- I could write about it, but in short -- I just do some unstructured running. Get my legs moving and think about what's next.

Are you chasing any big goals for an upcoming race? How do you tweak your training from event to event?

Pssst: For a review of the Brooks Pure Flow (that I'm wearing in the race photos), just visit this post. Again -- totally not sponsored -- they held up great for my race. Very light + comfortable.

Like what you just read? You can subscribe to the feed of these posts or follow us on Twitter or Facebook to be the first to know what the (never home)makers are up to. And we’ll love you forever!

Crazy Layer Bars || Made Healthier

2013-05-13T06:48:00.001-07:00

I've been meaning to try this for a long time . . .

These Pinterest-popular bars pop up on my feed every week. I don't even know where they originated. Obviously they are tempting, but I've tried taming my cravings because they're just . . . so . . . much . . . sweetness.

I'm not going to pretend I've made them healthy. But certainly making a few swaps here + there made them healthier. Baking a smaller batch (most recipes I found were for 9 x 13 pans), it's more in moderation. Or something. Bargaining, er, enabling is going on here maybe.

Anyway. Here's my Mother's Day treat:

You'll need . . .

Half Dozen Chocolate Chippers recipe x 2 batches
1 package Sans Sucre Fudge Brownie Mix (it's sweetened with Stevia)
16 Oreo cookies or Newman O's

Simply . . .

Preheat your oven to 350 degrees F. Lightly grease a square baking dish (I believe mine is 8 x 8). Set aside.
Prepare your cookie layer. I didn't have enough flour, so I tossed in some oats for good measure. Then pour it into the pan and flatten.
Lay a layer of Oreos or Newman O's (they have at least one vegan option, I believe, if you're looking for that -- I have also read that Oreos are vegan strangely enough) cookies atop the cookie layer.
Then mix together the brownie mix + pour it on top. Follow the instructions on the box, but it's just a bit of olive oil and water that's needed there. Alternatively, you can make your own brownie, maybe my Favorite Vegan Brownies. Just make sure it's a small batch and consider alternative sweeteners if you'd like to cut down on the sugar.
Then bake for 30 to 40 minutes, until mixture firms and corners start to look done. You want it to be a bit gooey, though, so be careful not to over-bake.
Then cut into 16 squares and enjoy.

Again. Not necessarily healthy in any regard. But at least a 1/3 less sugar. Less butter + eggs, too. Plus, if you're vegan, you can use the substitutions above to make this recipe. And a smaller batch size helps with the moderation part.

So, that was a fun part of my not-so-fun weekend. But I won't get into it now. Tomorrow you can look for a fitness update, including info on my half marathon training plans for the fall + the new training log I'm going to add to this site. So many of you ask about my workouts, I thought I'd bring you along for the ride this time around!

Have you ever made a crazy recipe like this one healthier? I had a lot of fun. I'm sure they're "better" the old fashioned way, but honestly -- since I don't normally eat stuff like this, it was awesome even without pulling out all the stops!

Like what you just read? You can subscribe to the feed of these posts or follow us on Twitter or Facebook to be the first to know what the (never home)makers are up to. And we’ll love you forever!

Weekend Things

2013-05-10T09:14:00.000-07:00

Happy Friday, everyone! We're expecting thunderstorms today -- I'd love a good one. Though, it does seem like we skipped right past April showers from winter into summer weather. Crazy how that happens.

// Garden Gratification //

Want an instant + calming succulent garden?

You can have a gorgeous one with a few clicks of a mouse

Small for $14; medium for $25; large for $40

// Festive Fare for Mother's Day //

I'm thinking brunch. Starting with a Blood Orange Bloody Mary

Heart-shaped Nutella Stuffed French Toast or a basic Vegetable Frittata

Maybe this vegan Brunch Melt Muffin

// < = > //

11 Excellent Reasons to Get Rid of your Clothes

Minimalist Wardrobe -- I think I'm going to try this

Minimalist Approach to a Killer Closet -- I need to follow rule #5

// Great Outdoors //

A blog about camping w/ babies + toddlers

Plus some smart gear to make it all more fun

Honestly, this place is what I imagine heaven looks like

// Work It Out //

10 Best Workouts on YouTube via Shape

10 Best Channels for Free Workouts via Mashable

Top 30 YouTube Channels for Working Out via The Tumblr Gym

// Pinspiration //

Make Your Own Kite via Etsy blog

You'd never know it's DIY -- Hand-Dipped Glazed Pots

Simple + Sweet Mason Jar Herb Garden

// Homemade Suds //

The best make-it-yourself cleanser I've used =

1/3 cup rubbing alcohol + 1/3 cup vinegar + 2 cups water.

Put it in a spray bottle. Works well on glass, too!

// Steals + Deals //

Pearl Izumi athletic apparel up to 40% off

Cookbooks -- paperback + hardcover -- up to 50% off (great titles, too!)

Free Bluegrass Music -- no joke! I love it.

// For Thought //

5 Risky Diet Mistakes Vegetarians Make via Huffington Post

First All-Vegetarian Public Schools Get it Right via Greener Ideal

Boston Runners Seek Another Chance via Wall Street Journal

And here's what you may have missed this week on Writing Chapter Three:

Have a great weekend!

Psst: You can check out more Weekend Things here + here + here + here + here + here + here + here + here + here + here + here + here + here.

Like what you just read? You can subscribe to the feed of these posts or follow us on Twitter or Facebook to be the first to know what the (never home)makers are up to. And we’ll love you forever!

Carrot Soup w/ a Kick

2013-05-09T12:49:00.001-07:00

From start to finish, this recipe takes about 30 to 40 minutes of chopping, stirring, seasoning, blending, and taste testing. As far as soups go, it's pretty basic. We have made variations using different seasonings, so I encourage you to play around.

Ginger goes famously with carrots, though. I highly recommend using fresh whenever possible. Our ginger was moldy, however. Story of my life this week.

But enough about me. Soup's on!

CARROT SOUP w/ a Kick

What you'll need . . .

8 medium-large carrots, peeled + chopped
1 large onion, chopped
2 cloves garlic, minced
1 tablespoon Earth Balance (or olive oil)
1 teaspoon smoked paprika
1 teaspoon thyme
1/2 teaspoon ground ginger
32 ounces vegetable stock
1 tablespoon raw sugar
salt + pepper to taste

Method . . .

Place the Earth Balance in a large saucepan over medium heat. When it's melted, saute the onions and garlic until they become glassy. Then add the carrots and cook for another 5 minutes. Then add the paprika, thyme, and ginger. Cook another five minutes.
Then pour in the vegetable stock, bring to a boil, and lower to a simmer for 15-20 minutes. Until the carrots are tender.
Let cool for 10 minutes and then blend in your blender. Return to the stove over low heat and season with the sugar, salt, and pepper.
Serve immediately or store in the fridge for a week. Freezes great, too!

In other news, Stephen and I both dropped to the half marathon from the full for Wineglass last night. I'm simultaneously disappointed + thrilled. My goal is to get as close to 1:40 as possible. But I'll be writing more about this decision and my training plan soon. Ultimately, I know it was the right decision.

I've also recovered really well from the half marathon last weekend. My IT band is all better -- even after a few recovery runs. I think it was a warning sign. I don't take it lightly . . . but I am definitely on the mend. Still stoked about my 2-minute PR, too! I think trying to take 4+ minutes off this time is ambitious, but possible. Who knows!

Stay tuned for tomorrow's Weekend Things post. My favorite of the week :)

Like what you just read? Browse more of our posts + recipes on Pinterest. You can subscribe to the feed of these posts or follow us on Twitter or Facebook to be the first to know what the (never home)makers are up to. And we’ll love you forever!.

Snack Brighter with Outshine

2013-05-08T04:16:00.000-07:00

As the temperatures warm up (OK, I'll take anything above 45 degrees these days, please!), the sun is beginning to shine longer and longer. I don't know about you, but I think it's time to put away the cookie sheets, pie plates, and brownie pans and enjoy a simpler treat for the upcoming summer months.

BlogHer recently gave me the opportunity to try out Outshine bars -- a frozen pop that may have already caught your eye in the freezer section at the grocery store. Outshine Fruit Bars are actually those Edy’s Fruit Bars that I've been eating for years (lime has always my favorite), revamped, made with real fruit or fruit juice.

They come in 24 different delicious flavors in all. And the best part is that many are fat free, too!

Let's take a look:

It was hard to choose, but I decided to try out two different flavors for the purposes of this review. The first comes from the "Coconut Waters" collection (Pineapple) and the next, from the "Seasonal Fruit" mix (Peach). Like I said, though, there are many more, including raspberry and coconut waters with banana. And some unique seasonal flavors will be coming out in the next couple months, like blood orange and grapefruit, and many, many more.

I've never written about it before, but I actually have quite a habit of eating these bars after my long runs when it's hot outside. And by after my run, I don't means hours . . . I mean immediately so -- as soon as I get inside the house and take off my running shoes. It's a healthy and tasty way to get in some fluids after a hard effort.

But you can enjoy these bars as a better-for-you snack no matter what you've done in a given day.

Treat yourself.

As it says on Edy's website, these bars are made from "simple, honest ingredients that taste as good as they make you feel—and refresh from the inside out." You can check out more on their Facebook page.

Which Outshine flavor would you most like to try? Leave your comment to win a $100 Visa gift card.

Sweepstakes Rules:
No duplicate comments.
You may receive (2) total entries by selecting from the following entry methods:
a) Leave a comment in response to the sweepstakes prompt on this post
b) Tweet (public message) about this promotion; including exactly the following unique term in your tweet message: "#SweepstakesEntry"; and leave the URL to that tweet in a comment on this post
c) Blog about this promotion, including a disclosure that you are receiving a sweepstakes entry in exchange for writing the blog post, and leave the URL to that post in a comment on this post
d) For those with no Twitter or blog, read the official rules to learn about an alternate form of entry.
This giveaway is open to US Residents age 18 or older. Winners will be selected via random draw, and will be notified by e-mail. You have 72 hours to get back to me, otherwise a new winner will be selected.
The Official Rules are available here.
This sweepstakes runs from 5/8/13 – 6/12/13.
Be sure to visit the OUTSHINE brand page on BlogHer.com where you can read other bloggers’ reviews and find more chances to win!

Food Blogging Is Weird

2013-05-07T07:55:00.001-07:00

Sometimes having a food blog leads to meal creation burnout. As in, the incessant need to create new + different recipes . . . all the time . . . can make you want to order 3 meals of takeout/day for a solid month. Not that I would/could do that. And I suppose the pressure is self-imposed -- at least the blogging about it part.

I love cooking and baking. A ton. This much is true.

It's a skill and hobby I picked up in my early 20s and now feel thankful for sticking with all these years. I mean, I still have friends who don't know how to mince garlic, if you'll believe it. My kitchen skills are amateur = I have no proper training (blogging has actually helped quite a bit in this regard -- reasons to learn more!), but knowing the basics of how to cut + combine certain ingredients to make something not only edible, but also tasty has proven invaluable.

And yet I happily fall into food ruts and could easily eat the same dinner for like 14 nights straight. Well, I will admit that THAT is definitely an exaggeration, but I'm pretty sure we ate grilled Pizza -- which I, for some odd reason, just typed with a capital P -- for almost two weeks in a row last summer.

So, to generate food content, this conversation often happens:

"I want such-and-such again for dinner," Stephen says, his hungry eyes fixed on the pantry.
"Me too. But I need a post for tomorrow!" I quip back, elbows deep in the refrigerator.
"What's something we can make with, uhhhh, ginger and, errrrrrr, green beans?"

My mind races for possibilities that can be cooked + photographed before sundown. And that's how a lot, but certainly not all, of my recipes start. Unfortunately, the divine don't speak through me in culinary masterpieces. I also don't have 5,000 organic grocers nearby and my pick of the most diverse ingredients. (Though Wegmans is lovely!) Time. Yeah. Time is hard (for all of us), too.

Some of the best (and my favorite) meals are the least blog-worthy, am I right? Like a peanut butter and jelly sandwich. I'm not talking a Pinterest-worthy charcoal grilled PB+J made with stone-ground peanut butter and backyard farm-harvested berry jam stuffed with vegan hand-crafted marshmallows shaped like bunnies for the kids. Just some JIF and Welch's with slices apples on the side.

A tomato mozzarella salad.

I used to cook almost all weekend for fun. Champagne afternoons, I'd call them, were always Sundays and I'd get a $4 bottle of Andre and mess up the entire house with my experiments. I also used to blog twice a day -- have you read here that long? Mostly recipes each time. While I was working a 40-hour-a-week desk job. Crazy much? I'd go to work and come home and cook the entire night. At the time, ~~I think~~ I know I used it as a release from the stress.

This has changed obviously. But I actually miss those uninterrupted chunks of cooking time. I'm thinking of having a Champagne Afternoon for Mother's Day as a treat for myself. Any drink suggestions?

What else? Well, sometimes I feel like a bad blogger not keeping up with all the latest food trends and interesting ingredients. The latest methods and weird/interesting mashups. I am sure, too, that many recipe writers (is that a real title?) are much more organized than I am. Or just better at hiding their creative frenzy. Or just better at life in general.

This all is a long-winded way of writing that food blogging is super strange-land. I even feel like I should put a "Part 1" in the title because I didn't even touch on the photography part. Anyway: I am continually striving to find a balance between insane + ridiculous and boring + bland now that I have another little mouth to feed. Especially when that little mouth decides every other day that she hates what she once loved implicitly.

And I also suppose I'd love some inspiration. I can't steep myself quite like I used to, so I'd love to know what you're digging these days. What are your favorite ingredients? What are your favorite unpretentious sandwiches?

Oh, and I'll have some great recipes for you this week. Ones I didn't have to dig around in the bellows of my fridge for. Does soup sound good? I hope so!

Are you a food blogger? Do you agree that it can be just plain weird making new recipe after new recipe? I think I'd like to simplify things, just figuring out where to start.

Like what you just read? Browse more of our posts + recipes on Pinterest. You can subscribe to the feed of these posts or follow us on Twitter or Facebook to be the first to know what the (never home)makers are up to. And we’ll love you forever!.

Half Marathon Race Recap

2013-05-06T04:23:00.002-07:00

Yesterday Stephen and I laced up to the start of our third Bridge Half Marathon. The weather was great -- not a cloud in the sky and temps in the low-50s. We had a bit of a rocky night, which I'll write more about on Writing Chapter Three, but overall I felt well-rested, well-trained, and well positioned to set a PR.

I decided against running with a watch at the last minute -- Stephen suggested I get a new battery for my old Timex so I could generally gauge my pace, but in the chaos of Ada's bedtime, I just plain forgot. I don't make many excuses as a mommy-runner, but, and this is no joke, anytime we have a race, there is (without fail, it seems) some major tantrum or sleep issue or SOMEthing. It's just part of being a parent, but it also means that lead-up to big events isn't always pretty or ideal.

So, there I was at the start. Wringing my hands, compulsively stretching my IT-band, and wondering if it was a mistake to go blind. I kept reminding myself to go out slow and steady. Conservative and then push the pace later on. I wanted to run negative splits and feel strong.

The gun went off + I started cruising. I settled into what felt like a comfortable pace at first, but when I quickly found myself at mile 2 with a neighboring runner, I learned I was running 7:30/mile! 15 minutes for 2 miles was way too fast for a race this long (I was hoping to maintain maybe 7:50 overall, so likely start in the low 8s), I immediately knew it and may have been heard saying "stupid, stupid, STUPID!" to myself.

Yeah. Definitely stupid.

I pulled back a bit and tried to collect myself. The sun was out and hot -- something we're not at all used to in these parts -- and it was zapping me. I decided at that point to divide the race into the water stations. 2 miles apart. Just make it to the 4-mile station. The 6. The 8. This strategy worked well in some ways, but in others . . . my aggressive starting pace was r.e.a.l.l.y hurting me + my time.

I got to mile 6 at which point the course crosses one of my favorite bridges in the area. I felt empty inside, probably because all I could choke down for breakfast was 1/4 of a bagel and a little applesauce. People were passing me. I was just in a tunnel, ignoring everything outside myself. But before I knew it, I was at mile 8. I knew my pace was slowing, but I had mentally chosen to just keep putting one foot in front of the other.

Ada and Stephen's mom were waiting by mile 9 with some coconut water and Honey Stingers. Oh, yeah. Mile 9 was after quite a hill . . . so when I go to the top and saw them, I was, well, a lot of things. First: Ada has never cheered us on at a race, so I was happy to see her. Second, I really needed that fuel. Third: My IT-band had started acting up and I wanted to stop. But I didn't want to stop. Wow, I really wanted to stop.

I ended up stopping for a good 30 seconds with them to get my sh*t together, because at that point, I was physically and mentally a mess. I hate when people say "oh, well, if I didn't do such-and-such, I could have run THIS much faster" . . . because in reality, no . . . no you couldn't have. I needed to stop and if I hadn't stopped, I'm pretty sure I would have had to walk some of the race.

I digress . . .

I kept going. Mile 10 = another water station. I sipped and then splashed the rest of the water over my head. My IT-band ached but for some reason, stopping had given me more energy. I picked up the pace and continued to do so for the remainder of the race. Honestly, those last several miles were blurry. I was tired, I was running fast, and the sun was right at my face.

I went all out for the last mile and then when I got to the turn into the finishing area, I gunned it. I don't know about you, but whenever I'm at the end of a race, I get this overwhelming surge of adrenaline, so much that I can't feel my body. I also had this weird crying thing going on, which had nothing to do with a fuzzy sense of accomplishment. I was just happy it was OVER.

The clock in the distance . . . 1:44:25, 26, 27, 28, 29, 30. I crossed the line and basically roared with YEAHHHHH! I did it. Somehow I managed to PR by just over 2 minutes (my previous was 1:46:27 at the Runners World Half in October) after an ugly, dumb-with-a-capital-D race.

My official time is 1:44:25, 7:55/mile, 17th out of 169 in the 20-29 female category, 192 out of 1076 overall.

(Stephen ran a 1:16:19 and placed 5th in male overall, which is fantastic, but not a PR for him. In fact, he even ran some 13.1 distance training runs at that pace. He says it just wasn't his day and he made a decision early on to pull back and enjoy. At mile 9, he got some gusto and passed three front-runners before crossing the finish.)

Happy + proud. I trained hard for this PR. Overshadowing all of that, some pain.

My IT-band was really warm and icky feeling and feels no different today, so I'm going to lay off it for the next week. In the final miles, I don't remember much, but I do remember bargaining with myself.

I know I shouldn't make any rash decisions, but there's a chance I might drop to the half marathon in the fall. Not because I'm wussing out . . . but because if I'm getting IT-band woes during the half, you KNOW I'll get those ten-fold during full marathon training.

I didn't have any inklings of it returning during my training this time around, so I thought I was over it. Anyway, I've been there and done that, twice, and I don't know if I'm ready or willing to deal with it again.

Not one of our better photos together. I just needed a shower :)

Did you race this weekend? I feel like there were 10,000,000 races. How did you do? Or have you signed up for anything recently? Tell me your running-related news!

Like what you just read? Browse more of our posts + recipes on Pinterest. You can subscribe to the feed of these posts or follow us on Twitter or Facebook to be the first to know what the (never home)makers are up to. And we’ll love you forever!.

Weekend Things

2013-05-03T11:09:00.000-07:00

I write a heck of a lot, but I'm getting back into reading more, too. In the next couple months, you'll see a few book reviews here on the blog. Last night, I dove into this great read . . .

// Books + Cookbooks //

Forrest Pritchard's Gaining Ground will be released later this month.

Jenny Corenco's Bébé Gourmet was just released yesterday.

And Miche Bacher's Cooking with Flowers is calling to me in this nice weather.

(More on these titles soon!)

// Say Cheese! //

Stephen has his beer brewing. I was going to do kombucha, but we know how that went.

So, now I want to try making cheese. Mozzarella to start -- this recipe looks easy enough!

// Fitness in the Interim //

After the half marathon, I'm thinking of mixing stuff up before marathon training.

Getting into at-home spinning + swimming (our pool is fixed!) + maybe 30-day Shred.

Overall, I want to avoid getting bored with logging mile after mile.

// A Not-So Fast //

After our reader question about juice fasting, I have been curious.

I may also try a modified juice cleanse for a few days to see what it's like.

Anyone know of good plans that incorporate clean eating and/or full dinners?

// Cinco De Mayo Eats //

I'm not big on roundup posts, but here are some festive recipes:

Ashley's Juicy Veggie Fajitas - Heidi's Stuffed Pasilla Peppers

Our Mexican Pizza with Tequila Shot Crust + Stephanie's Mango + Blackberry Mint Margaritas

// Fashion Finds //

Sporty New Balance intimates + sassy Kate Spade Totes

All-time favorite Teva Flip-Flops + bright Bib Necklaces

Organic graphic printed duds for the little ones, too!

// Picking Paint //

We're 95% sure we're getting our house painted this summer.

It's so hard choosing exterior colors! But I think we've settled on this classic scheme.

Any idea when Sherwin-Williams is having another sale?

// In the News //

Generally, I love keeping up with what's on Mother Earth News

Paleo Diet Echoes Physical Culture Movement Of Yesteryear (via NPR)

When the Doctor is Overweight (via NY Times)

6 Super Foods in Season Now (via Huffington Post)

// DIY Inspiration //

Hanging framed succulent garden via Luna-See

Colorful garden stakes via Katy Harper

Pretty Tea Towels via Lana Red Studio

And here's what you may have missed this week on Writing Chapter Three -- simple and inexpensive coat storage, a family update, our spring bucket list + more!

Have a great weekend!

Psst: You can check out more Weekend Things here + here + here + here + here + here + here + here + here + here + here + here + here.

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Spinach Pesto

2013-05-02T09:58:00.000-07:00

I have this habit of buying spinach in bulk -- assuming it will go to use in smoothies, salads, or other edible sundries -- and not using it until the very last minute. Truth: I hate salads and even when I tell myself I want to be "good" at eat my veggies that way, I never can do it.

I am a grown adult and I still skip the salad.

But that doesn't meant I don't get in my greens. I just have to be my own sneaky chef. I love homemade Dinosaur Kale Chips, Leafy Green Pancakes for breakfast, and the occasional kale or collard Veggie Stuffed Stromboli.

And now . . .

SPINACH PESTO W/ PUMPKIN SEEDS
vegetarian + vegan options -- both delicious

What you'll need . . .

1/2 cup raw pumpkin seeds
2 cups fresh baby spinach
1/2 cup baby kale leaves (or more spinach)
1/4 cup parmesan cheese or nutritional yeast
3-4 cloves garlic
1 to 2 tablespoon fresh lemon juice
2 to 3 tablespoons olive oil
salt + pepper

Method . . .

Roast your pumpkin seeds: 400 degrees F for 5 to 7 minutes -- until browned -- then let cool a bit while you get the rest of the ingredients together.
Then place all ingredients except the salt + pepper, olive oil, and lemon juice into your food processor and pulse.
Then start adding in the lemon juice + olive oil a bit at a time until you reach your desired consistency.
Season with salt and pepper to your tastes.
Makes a heaping cup. Cover in an airtight container and store for up to a week. Or freeze.

I love this spinach pesto. We've topped pizzas with it to add a healthy dose of green and even used it in my proudest creation: Pumpkin Pesto Rolls. You can feel free to substitute pine nuts or walnuts in for the pumpkin seeds -- I was just using what we had in the pantry. They worked beautifully!

OTHER PESTO RECIPES

Vegan Walnut Pesto
Basil-Pesto French Toast
Pesto French Toast, II -- with Avocado Butter
Pesto Quiche with Oatmeal Crust
Pesto Garlic Knots
Pesto Portabella Sandwiches
(Pesto) Smothered Mother

Like what you just read? Browse more of our posts + recipes on Pinterest. You can subscribe to the feed of these posts or follow us on Twitter or Facebook to be the first to know what the (never home)makers are up to. And we’ll love you forever!.

Brooks Pure Flow + Running Naked

2013-05-01T10:22:00.001-07:00

A while back, I mentioned switching from my long-beloved Nike Frees to the Saucony Virratas.

There wasn't anything wrong with Nike. I just hadn't switched brands in years and wanted to try out another pair of minimal, yet still cushioned shoes on the market. Stephen recommended the Virrata -- so I had high hopes. Unfortunately, after a couple test runs, I couldn't get the sizing right, which I read is a common issue.

Either too tight or too loose. So, I took them back.

I considered buying another pair of Frees (which would have been my 6th!), but ultimately decided I'd like to get something with a bit more cushioning for my upcoming marathon training.

On a whim -- and because they felt amazing when I tried them on -- I purchased the Brooks Pure Flows.

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I suppose I should mention that unlike most reviews I've read, this is not sponsored. I bought the shoes myself and have no affiliation with Brooks. Also: I like to run in my shoes for at least a month or so -- long runs, speed workouts, all different sorts of things -- before giving an honest, informed opinion.

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What struck me most was how comfortable the Pure Flows felt on my feet from the moment I put them on. I am used to running with a low drop -- so there wasn't much of a difference as far as how my foot was hitting the ground. The main change was in the cushioning. Nike is more stripped down in this regard, which has been fine and even helpful in strengthening my feet all these years.

But with all the miles I plan to log over the summer and into the fall, I thought it might be nice to add just a bit more shock absorption. The cushioning on the Flows is really lightweight, though, so I didn't feel like I added extra weight or bulk for a cushy ride.

Here are some features straight from the website:

The lightweight construction and lush cushioning of the PureFlow 2 are a perfect match.
Comfort features engineered in a lean way like a shaped BioMoGo DNA midsole that gives your feet a cushy feel without added materials.
Neutral to Guidance runners can experience a run for the senses without losing the comfort of dynamic cushioning.
With a wider Nav Band coming up the lateral side and grabbing the midsole, the foot receives arch support without the bulkiness of underfoot materials.
A center strike pod provides guidance in finding the natural landing zone.

These shoes have been very comfortable on long runs (I've done up to 13.1 miles in them) and supportive during some of my more difficult workouts like mile repeats. This is my first experience running in Brooks, but so far it's been a good one.

I suppose my only issue is when I run over 10 miles, I do get some rub marks on my arches. I have really high arches and don't wear socks, so I don't know if that's part of my issue. I also didn't know if I'd like the asymmetrical lacing system -- some wearers say it gives them pain in the arch -- but I've had no issues.

Overall, I'd give the shoe good marks. I'll continue wearing them and probably invest in another pair when it's time. They are even feeling good for what I think is the beginning of a bunion of my right foot. But that's an unfortunate story for another day.

TRAINING UPDATE:

The half marathon is just 4 days away! I have a yoga class tonight and then 6 x 400s at 5K pace tomorrow and then two rest days. I would be lying if I told you I feel confident at this point, more like freaked out.

Here's last week's workouts:

M: 13.1 mile long run in 1:50:00 -- 8:23/mile
T: 3 mile recovery run
W: 1 hour hatha yoga at gym
R: OFF
F: 5 mile pace run: 7:50, 7:42, 7:43, 7:40, 7:33, + 1 mile 8:20 (cooldown)
S: 3 mile recovery run
S: OFF

I've never been a fan of wearing a watch while training. I have, however, grown to appreciate knowing some of my stats to help push my training. Wearing a watch during a race? I just don't know what to do. I actually think I am going to run naked -- sans watch -- because I don't want to push the pace too hard and bonk in the middle of my race.

Or should I?
No. I shouldn't.
Maybe?

The danger with that is running blind and possibly missing my goal. Strangely enough, to get under 1:45 -- I only have to take like 6 seconds off my miles from my steady 1:46 finish (I've done three recent half marathons steady in the 1:46 range).

What should I do?! Stephen says I should wear the watch and not look at it until the middle of the run . . . but c'mon! I can't just ignore that it's there! Lots of exclamation points. This is definitely an emotional issue.

Whatever I choose, the race is going to come and go, and I will just run the best I can. I haven't actually raced a race to PR in a long, long time. I guess I'll feel cheated if somehow I don't reach my goal. I've put in the work. I've matched the paces. We shall see what happens.

Who else is racing this weekend?
Or do you run in the Pure Flows?
Any last-minute racing advice for me, please?!

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Roasted Veggie + Tomato Hummus

2013-04-30T04:56:00.000-07:00

Another kid + adult-friendly recipe today. I think you'll be seeing a lot of these as we attempt to expand Ada's will-eat list. It's not that children can't eat the same foods as adults, but -- well -- really, they can't.

Since I started my love affair with cooking, I've gotten salt and seasonings heavy. Specifically with spice and heat. When I'd attempt to serve Ada some of our favorite foods, I'd quickly realize I shouldn't have added that 1/2 teaspoon of cayenne, for example. Or that glug of Texas Pete. Oops.

But taking the spice and salinity down a notch doesn't mean eating bland, boring foods.

I'm thinking hummus.
Does that sound good to you?

If you don't have tahini in the cupboard (likely the case over here), you can improvise.

A can of chickpeas + a few pulses of the food processor . . .

ROASTED VEGGIE + TOMATO HUMMUS

What you'll need . . .

1/2 cup (heaping) roasted veggies*
1/4 to 1/2 cup Pomi strained tomatoes
1 can chickpeas, drained
1 tablespoon olive oil

* If you don't have roasted veggies on hand (we just eat them ALL the time), simply cut up eggplant, portabellas, bell peppers, onions, etc. into large chunks. Toss in some olive oil and a little bit of salt and pepper and roasted in the oven at 400 degrees F for around 30-40 minutes, stirring every 10 minutes until well browned.

Method . . .

In your food processor, toss in your veggies, chickpeas, and olive oil.
As you pulse, add in the strained tomatoes a couple tablespoons at a time until you reach your desired consistency.
Store in an air-tight container for up to a week (though ours only lasts a couple days!).

You may remember from the Boozy + Bold Tomato Sauce recipe that I've signed on to take the Pomi challenge. This month's mission? Using Pomi with eggplant -- I think this is a delicious combination!

Do you ever make hummus without tahini? What's your favorite mix?

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Healthy Peanut Butter Cookies

2013-04-29T04:54:00.000-07:00

Ada has reached the age where she's interested in all the food on OUR plates versus her own. As if you all didn't know it already, I have a cookie habit. "What's that?" she asks me, ignoring her peas. "Cookie," I say -- hoping to distract her with a book or puzzle.

"Cookie. Cookie. CoooooooooOOOOOOOOOkie!" she cries.

And that's how Ada's cookie habit began. But what she doesn't know is what I give her is actually pretty tame on the sweets spectrum. So, young or old -- this one's sure to please. The chocolate topping is optional (those ones are mama's cookies!)

HEALTHY PEANUT BUTTER COOKIES
makes just over a dozen

What you'll need . . .

4 tablespoons honey or maple syurp
1/2 cup crunchy or smooth peanut butter (homemade to really control sugar + salt content)
4 tablespoons Earth Balance
1 tablespoon flax meal
3 tablespoons hot water
1 tablespoon vanilla extract
1/2 cup whole wheat flour*
1/2 cup coconut flakes
1 cup rolled oats, uncooked
1 teaspoon baking powder

* I imagine a gluten-free substitute or other flours -- spelt, buckwheat -- would work well, too, since it's such a small amount.

Method . . .

Preheat your oven to 375 degrees F. Lightly grease a baking sheet and set aside.
In the bowl of an electric mixer fitted with the paddle attachment, cream together the peanut butter, Earth Balance, and honey/maple syrup.
In a separate, small bowl, combine the flax meal with the hot water and let sit for a couple minutes. Then add the mixture + vanilla extract to the bowl and mix until well incorporated.
Add the rest of the ingredients and mix until just combined. Then scoop heaping tablespoons onto the cookie sheet.
Bake between 9 and 11 minutes, depending on the sweetener you used (honey tends to brown sooner). Let cool before serving.

I make these cookies naked for Ada and she easily polishes off half of one at a sitting. I, on the other hand, could eat quite a few.

To make it a mommy (or daddy) cookie, just melt 1/4 to 1/3 cup dark chocolate or bittersweet chips with 1/2 teaspoon Earth Balance on the stove, stirring constantly. Then use a spatula to haphazardly drip chocolate on top. Or artfully, whatever you think it is.

YUP. I'll probably be one of those moms who brings chocolate-tofu pie to snack time at preschool. I'm owning it. Honestly, I'll do anything to get my kid to eat, even if it means crafting low sugar or seemingly strange concoctions. But they taste great, so who cares what's in them?

Happy Monday!

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Weekend Things

2013-04-26T11:03:00.000-07:00

Another Friday, another sneak preview of a treat you can look forward to on Monday. I don't mean for this to be cruel. I have a lot of recipes in the queue, but I'm bumping this one up in order.

As someone on our Facebook called them, they're my Jackson Pollock cookies.

// Natural Goodness //

I can't give up sweets entirely, so I'm baking ~~without~~ with less sugar.

Here's some Sweetener Comparisons: Honey, Agave, Molasses, Sugar, Maple Syrup.

I'll have this nearly sugar(s)-free peanut butter cookie recipe for you Monday!

// My Mouth is Watering //

Homemade Ginger Ale? Why, yes! Please!

Gorgeous Root Chips using beets, sweet potatoes, and yucca root.

Grape Leaves stuffed with goat cheese, figs + walnuts.

// Plant a Tree (Or Something Else) //

Check out these Top 10 Gardening Apps.

I am extremely tempted by this 4' x 4' cedar raised bed kit.

And who doesn't absolutely adore supple succulents?

// Warm Weather Cool //

I broke out my Saltwater Sandals today!

40% off Ray-Bans -- I love the Round Wayfarer in Gold.
Striped maxis, skirts, and dresses. Stripes are my favorite.

// Allergy Relief //

Pollen: It's getting the best of me.

I love this DIY rice bag with essential oils to soothe sinuses.

Erin's Allergy Tea recipe is also extremely intriguing.

// From the Outside . . . In //

The beauty on the inside is what counts, but our exterior/entry needs help.

I am loving these dutch front doors, trellis overhangs,

Earth-tone paint colors, and built-in lockers.

// Workout Tools //

Some of you have asked what my favorite online running resources are.

I use this Pace Calculator all the time.

And this training pace calculator is great for planning workouts.

// Reading Help! //

Things have been a bit crazy this week.

I'm not up on my reading.

Any suggestions for articles to check out?

And here's what you may have missed this week on Writing Chapter Three. Talk of toddler gardens, dwelling small, disposable diapers, and more.

Have a great weekend!

Psst: You can check out more Weekend Things here + here + here + here + here + here + here + here + here + here + here + here.

Like what you just read? You can subscribe to the feed of these posts or follow us on Twitter or Facebook to be the first to know what the (never home)makers are up to. And we’ll love you forever!

Reader Question: Juice Fast + Training

2013-04-25T09:50:00.003-07:00

Briana asks:

"I finally watched Fat, Sick, and Nearly Dead a couple weeks ago and Joe's journey with juicing has inspired me. My own eating habits aren't the best especially since I have increased my mileage. I am training for my first half marathon that's in late May. What I'm wondering is if you have any experience with juice fasts combined with regular running?"

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I wrote back to Briana right away because I don't have any specific experience with fasting -- with or without food -- so I'm not the best person to ask. However, her question stuck with me because I think it's a common one these days. I see variations of fasts popping up in my Pinterest feed almost daily.

I've dabbled with juicing, even going to great lengths to make juice at home using my blender versus buying a juicer. In my own experience, when I've had fresh juices -- plain carrot is a favorite -- I feel this amazing rush. Whether that feeling is psychosomatic or not, I don't think anyone can deny adding juice to the everyday diet can be a good thing.

But can it stand alone? I'm not so sure.

And support running? I'm really skeptical.

For those of you who are unfamiliar, a juice fast is when a person chooses to consume only 100% fresh fruit and/or vegetable juices for a set amount of time. I've seen fasts from a few days to months at a time. Proponents claim a number of benefits, including a cleansed and regulated colon, a strengthened immune system, increased mental clarity, increased energy levels, and more (source).

A lot of these quick detoxes or more long range plans look enticing, but when combined with an athletic training plan, my first thought is: BAD IDEA. Since I don't have any first-hand knowledge, I thought I'd toss this question out to you guys.

First, here's some information/personal experiences:

Do Juice Cleanses Work? 10 Truths About the Fad (Huffington Post)
My 14 Day Juice Fast (HighExistence)
How I Ran 20 Miles Whilst Fasting (Running On Juice)
Beginner's Guide to Juice Fasting (Living Green)
Burning Runner: Preparing for a Juice Fast (Competitor)
The Juice Clease: A Strange and Green Journey (New York Times)
10 Tips for Before, During, After a Juice Cleanse (MindBodyGreen)
Intense Exercise During Juice Fast? Is it Even Possible? (Nina Cherie, Ph.D)

I am inclined to keep eating a balanced diet while training -- complete with all the food groups -- adding in juices for an extra boost.

Briana's question inspired me to make a fresh batch of juice at home last night. I combined 3 apples, 2 blood oranges, and 8 carrots with a good amount of water + blended in my Ninja blender (or, as we affectionately call it, the poor man's Vitamix) + ran it all through some cheesecloth to strain. 8 cups of juice in all.

I guess my (somewhat ignorant, but I don't mean in the pejorative sense) answer is that I don't think drinking ONLY juice while training for a half marathon is a good idea. I think adding juices to your diet might help you clean up messy eating habits and give you some of the benefits without having to make a drastic change. I'd wait until the race is completed to try a full-on juice cleanse.

What's your take on this question?

Can you smash 20-mile runs drinking only juice? I'm not promoting or condemning the practice. It's such a massive trend these days, I think it's an interesting topic for discussion!

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Breakfast Quiche + Rosemary Crust

2013-04-24T04:39:00.000-07:00

I've tacked the word "breakfast" onto this tasty quiche recipe, but it's really appropriate no matter the time of day. Or year, for that matter. I have some more spring-like recipes coming up, it's just been a tough transition from all the comfort dishes I've been making.

Let's dive right in . . .

BREAKFAST QUICHE + ROSEMARY BISCUIT CRUST
individual servings made easy using a muffin tin!

What you'll need for the crust . . .

2 cups whole wheat flour
1 tablespoon baking powder
1 teaspoon salt
1 teaspoon fresh or dried rosemary
1/2 cup cold Earth Balance
2/3 cup almond milk

What you'll need for the egg mixture . . .

5 large eggs
1/2 cup shredded cheddar
1/2 cup red or green peppers, chopped
1/2 cup onions, diced
Salt and pepper to taste
2 tablespoons almond milk

Method . . .

Preheat your oven to 425 degrees F. Lightly grease the cups of your muffin tin and set aside.
In a food processor, pulse together the flour, baking powder, salt, and butter/Earth Balance until it becomes coarse meal.
In a bowl, mix with the almond milk until just combined. Do not over-mix.
On a lightly floured work surface, divide into 12 equal pieces of dough. Roll into balls and then flatten or roll flat. Press into the muffin tin cups as you would pie crust.
Gently whisk together all ingredients for the egg filling. Then distribute into the cups, making sure to leave some space at the top for expansion (if you fill them too much, they will spill out and make a mess of your oven, I know this from experience!)
Bake for 20 to 25 minutes, until eggs are set and lightly browned. Let cool before serving.
Serve immediately or can be refrigerated for a few days and eaten warm or cold.

If you'd like to freeze these guys for a convenient grab + go, simply:

Let quiches cool completely. This part is important when freezing most things. I even place mine in the refrigerator to make the process faster.
Wrap individually in plastic wrap and then place in a large freezer bag. Choose your freezer spot carefully so they aren't crushed.
Consider defrosting first in your refrigerator when it's time to re-heat -- though they can be reheated from a frozen state.
Also consider topping with aluminum (if reheating in the oven) so they don't brown too much. Choose microwave setting carefully to avoid hot spots.

Oh, and please top liberally with hot sauce. My favorite ~~lately~~ always is Sriracha Hot Chili Sauce. It goes especially well with eggs fried in coconut oil. And on pizza. Anything, really.

Any suggestions? Hot sauce is my favorite condiment!

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Half Marathon Training Update

2013-04-23T04:39:00.003-07:00

I have less than two weeks till the half marathon, and I've begun a slight taper so my legs will be fresh on race day.

M: 12 miles long // didn't take watch
T: 3 miles easy recovery
W: 4 sets squats + 1 hour yoga at gym
R: Rest
F: 4 miles, first 3 @ 7:30/mile sustained + cool down at 8:30
S: 6.35 miles -- Run for Boston
S: Rest, home alone during Stephen's 77.7 mile relay race

I've pushed my long runs to Mondays for a variety of reasons. What's not on this chart is my last real long run that I completed yesterday: 13.1 miles in 1:50:00, 8:23/mile. Phew. I'm glad that's over. Thankfully the distance/my endurance is coming back, and I'm feeling much less worried about upping my mileage for my fall marathon (Wineglass).

Overall, I'd say my training this cycle has been relatively consistent and strong. Just to help recap, here's a look again at my plan, which I didn't follow exactly . . . but was pretty close:

Cross-training, specifically swimming, was going to be a new focus for me this time around. What I didn't anticipate is that our gym would be working on our pool for several weeks, so I've been unable to log those yards, ultimately taking an extra rest day. I'm not thrilled because swimming has really helped with my cardiovascular training, but I'll survive.

I have done at least one good 1-hour session of yoga each week, whether it was at the gym or at home. Between the stretching/strengthening and running 4 days a week versus 5, I'm feeling much less injury-prone. It's also helped with our family/life balance -- it's hard when both parents are training, but somehow we're making it work.

Last, I've been impressed with how I've actually completed the hard pace workouts and have even pushed the times I outlined in this plan. I have stuck with it, which I'm hoping gains me some results -- as in a sub 1:45:00 finish.

THE PROBLEM WITH TRYING

And at the same time, knowing that I have tried + devoted such energy to my training is mentally psyching me out. I usually put in a good effort, but either can't quantify it (don't wear a watch or time myself) and/or don't stick to those key workouts. Then I have a convenient excuse on race day if things don't go as planned.

Honestly, I've poured my heart into this training. If my time is stagnant or even slower, I'll be crushed and somewhat disheartened. Frustrated. And maybe even angry. I feel like by now I should be able to accomplish my goal. I guess we'll wait + see.

There's safety in not trying, right? It's been my method for most races. I'll put in the miles, but -- ultimately -- it's a gamble race day if I PR or not. It's worked for me. I've gained faster race times at a lot of events and, at others, had a safety net for my ego.

And maybe mentally this method helps because race morning when everyone is lining up and nervously chattering before the gun goes off, I can say "well, I didn't really TRY, so we'll see how I do." It takes the pressure off somehow.

Do any of the rest of you share in my experience?

Do you train really hard and gun it for your personal bests? Or, like me, do you like to just see what happens?

Like what you just read? You can subscribe to the feed of these posts or follow us on Twitter or Facebook to be the first to know what the (never home)makers are up to. And we’ll love you forever!

Celebrate with Pie

2013-04-22T09:45:00.000-07:00

Happy Earth Day, everyone! I hope you had a gorgeous weekend. The weather here was chilly, but sunny -- so, I'll take it. As I mentioned in my latest Weekend Things post, I recently made a kick-ass pie. I thought Earth Day would be the perfect occasion to share it with you.

We all need some chocolate on Mondays anyway. And this pie has no refined sugar (or weird substitutes) + is simple enough to make after work and indulge in after dinner. Tonight. You could make this tonight!

Please do.

NO-BAKE CHOCOLATE PIE WITH LIME
vegan, gluten-free (option), no refined sugar, and quick to make!

What you'll need for the crust . . .

1 cup almonds
1 cup walnuts
1 cup pretzels (use gluten-free if you like or even replace with more nuts)
1/4 cup maple syrup
1 teaspoon vanilla extract
3 tablespoons Earth Balance or coconut oil
1/3 cup cocoa powder

Method . . .

In a food processor, briefly pulse the almonds, walnuts, and pretzels together. I prefer a chunkier crust, but if you like it smoother and more uniform, just keep pulsing.
Then add in the maple syrup, vanilla, Earth Balance or oil, and cocoa powder. Pulse until well combined.
Then press crust into a tart pan (the removable bottom helps get the pie out once it's all done + chilled).
Set aside while you make the filling. Try not to eat too much of it while you wait. It will tempt you.

What you'll need for the filling . . .

1 block extra firm tofu
1/3 cup cocoa powder
1 tablespoon vanilla extract
1/4 cup maple syrup
1/4 cup lime juice (fresh-squeezed is best)

Method . . .

Get a clean tea towel and place your tofu cube inside. Then squeeze and ring out all the excess water. (You can also use a plate to press out the moisture -- I've just been doing it this way lately.)
Then place all ingredients in a food processor and pulse until smooth.
You can adjust the taste by adding more maple syrup or lime juice, etc.
Then pour into your tart pan and spread evenly with a spoon.
Cover with plastic wrap and transfer to your refrigerator for a couple hours until firm.

I'm not terribly enthused with the photos I got of the finished pie. I starting shooting in the evening as the sun was low in the sky. By morning, there wasn't much photo-worthy left over between what we all ate (Ada included!).

If this recipe looks good to you, I have a few similar variations in the archives:

Chocolate Dream Pie w/ No-Roll Crust
Chocolate-Coconut Pie
Nutella Pie w/ Strawberries

Enjoy!

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Weekend Things

2013-04-19T10:52:00.001-07:00

I know you guys can't keep yourselves from coming back to this blog time and time again. For recipes and my witty banter, of course. But in case you need some convincing, here's what's on tap for next Monday.

// Sneak Peek //

No-bake chocolate + lime pie with a chocolate almond-walnut-pretzel crust.

Simple + vegan + option for gluten-free + sweetened with maple syrup, not sugar.

(Go buy a few limes this weekend in preparation!)

// Good Reads //

"I'm Glad Someone told Me to Stop Breastfeeding in Public" via Huff Post Parents

NYC Income Judged by Subway Line via The New Yorker

// Earth Day Reads //

8 Simple Ways to Live Greener via For the Love of Food

Organic Gardening Tips w/ Christy Wilhelmi (author: Gardening for Geeks)

7 of the Greatest Environmental Success Stories via Slate

// Smart Ideas //

I love this 30 Piece Wardrobe concept -- maybe start small + shoot for 50?

Converting the upstairs closet into a laundry station like this one.

For summer trips -- 14 days in a carry-on bag.

// Fashion Finds //

Big sale on ASICS + Saucony running apparel.

Deep discounts on these Lucchese boots + bags.

Spring basics by American Apparel -- my favorite.

// Homemade Skincare //

Olive Oil Face Wash via Clumsy but Balanced

Skin Brightening Toner via Shwin & Shwin

Anyone develop a homemade La Mer cream yet?

// Spring Cleaning Update //

In the past week, we've cleared out 17 bags of yard waste, 8 bags of donation clothing/items,

a van full of items to sell at a yard sale, and tons of random recycling + garbage.

So much progress! I can't wait to share some of our tips.

// Grocery Cents //

Considering starting to buy bulk ingredients online.

Specifically organic baking ingredients I go through so quickly.

// Tasty Treats //

Spaghetti Squash "Noodles" w/ Peanut-Lime Sauce via The First Mess

Tomato Soup w/ Poached Eggs via Martha Stewart Online

Thai Mango Salad via Veggie Wedgie

// Giveaway Winner //

And the winner (Nayonaise) is #39 . . . Kiley!

I'll be in touch with you soon. In the meantime -- make those Gluten-Free Waffles!

And buy a waffle maker, because I'll be posting a savory waffle sandwich next week :)

Here's what you may have missed this week on Writing Chapter Three -- talk of naps, baby #2, weaning, and free outdoor fun:

Have a great weekend!

Psst: You can check out more Weekend Things here + here + here + here + here + here + here + here + here + here + here.

Like what you just read? You can subscribe to the feed of these posts or follow us on Twitter or Facebook to be the first to know what the (never home)makers are up to. And we’ll love you forever!

Gluten-Free Waffles + Nayonaise Giveaway

2013-04-17T09:24:00.001-07:00

When I went gluten free for 28 days, I missed a lot of breakfast foods like french toast, pancakes, etc. I tried various homemade flour mixtures to try and make a suitable waffle, for example. And, though I know it can certainly be done + will continue tooling around, my favorite attempt was with gluten free all purpose flour.

But we'll get to that in another post because I have a savory sandwich -- that's right, a waffle SANDWICH, people! -- version of these guys that's to DIE for. Maybe Friday or early next week?

Till then, breakfast!

BASIC GLUTEN-FREE WAFFLES
(adapted from this recipe on Bob's Red Mill)

What you'll need . . .

1-1/2 cups Bob's Red Mill GF All Purpose Flour
2 tablespoons cane sugar
1 tablepoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 tablespoon flax meal
3 tablespoons hot water
2 teaspoons vinegar
3/4 cup unsweetened almond milk
1 tablespoon olive oil
1/2 teaspoon vanilla

Method . . .

In a large bowl, whisk together the flour, sugar, baking powder + soda, and salt. Set aside.
In a small dish, combine the flax meal, hot water, and vinegar. Let sit for a couple minutes.
Then add the flax mixture along with the rest of the ingredients into the bowl with the flour mixture. Mix until well combined.
Let sit for a few minutes while you preheat your waffle maker.
Then cook as directed, dividing the recipe into about three parts, as -- at least for our waffle maker -- this recipe makes 3 sheets . . . or 6 total . . . waffles.
Serve immediately with the following toppings or freeze them for up to a few months.

// Grill slices of an apple on the stove over medium heat until browned on both sides.. If you have a grilling pan, that is. If not, you can just pan cook them with a bit of Earth Balance until browned. There's no real science to this.

// What makes this combo so special is the sauce . . .

It's a mixture of peanut butter, maple syrup, cinnamon, and a "secret" ingredient. Oh, I'll just tell you. Nasoya recently sent me some of their Nayonaise to try out, and I couldn't resist trying to make something a little different with it -- we use vegan mayo on almost all our sandwiches, too.

For those of you unfamiliar, Nayonaise is a vegan alternative to mayonnaise. It's made from expeller pressed oil, it's cholesterol-free, and it's a good source of vitamin B12 and Omega-3 ALA.

MAPLE + PEANUT BUTTER SAUCE
makes enough to generously top two waffles or six, if you're less indulgent

Combine the following in a small bowl.

3 tablespoons Nayonaise
1 (heaping) tablespoon crunchy peanut butter
2 to 3 teaspoons maple syrup
dash or two cinnamon

You could also just use plain peanut butter instead of a sauce, but where's the fun in that?

/// \\\ /// \\\ GIVEAWAY /// \\\ /// \\\

The folks at Nasoya have been generous enough to giveaway some free Nayonaise to one of you as well! Just leave a comment with the word "YUMMY!" below to be entered. Make sure there's some way to contact you, too.

I'll choose a winner Friday morning (4/19/13).

And if you're in the mood for more waffles:

Peanut Butter + Banana Waffles
Green Egg-Topped Waffles
Applesauce Freezer Waffles

Like what you just read? You can subscribe to the feed of these posts or follow us on Twitter or Facebook to be the first to know what the (never home)makers are up to. And we’ll love you forever!

Thoughts on Boston

2013-04-16T05:09:00.000-07:00

I can't write another post about running without first sending our deepest love + sympathies to the runners, spectators, volunteers, etc. impacted by yesterday's tragic events in Boston. As much as the attack has stunned us as Americans . . . we, as runners, are far more disheartened than we could have imagined.

Marathons -- especially the Boston Marathon -- are events rife with energy, pride, and soul. I don't even need to explain to other runners the strong sense of unity, of camaraderie among all people of all shapes/sizes/colors/genders/beliefs that arises before, during, and after those 26.2 miles.

At most races, for that matter.

It's a spirit so absolutely antithetical to the motivations behind terrorism, which makes the whole thing even more difficult to reconcile. (As if these sorts of things can ever have sense made of them.)

You may be watching the news. But if you'd like some less sensationalized thoughts to mull over:

Explosions and the Meaning of the Boston Marathon

(The New Yorker)

From Marathoner to Medic in a Moment

(Runner's World)

Runners Share Stories of a Day that Turned Tragic

(Runner's World)

Heroes on Boston Marathon Day
(social media collection)

A Time to Unite

(#RunChat)

"If you are losing faith in human nature, go out and watch a marathon"

(Washington Post, great quote by Kathrine Switzer)

Now I don't feel like writing much about my training, but I'll give a brief overview because it's been two full weeks since I've updated my half marathon training cycle.

In NYC, I planned to run very little but managed two 6-milers and a 4-miler. I'll write a post about sightseeing via running another day (it was going to be my focus today, but things change). Overall, a good week, though with all the walking we did, I was spent and skipped my long run.

Last week was fine. Two high notes: I got in a difficult workout I've been dreading. 4x1600 at 7:20/mile, a total of 7 miles in 55 minutes. Felt speedy and really happy I'm making the effort to actually do speedwork this time around. Then I ran a 12-mile progressive long run yesterday afternoon and felt surprisingly strong, which is a huge improvement from last year's training cycle where I definitely was building mileage again after my pregnancy.

Then last night Stephen pointed out that I somehow haven't been living in real-time and that I actually have another week of training before the race (my training plan wasn't dated and I kept thinking the race was earlier than it actually is). I am going to repeat last week's workouts this week, so round 2 of 4x1600 is on Thursday. Phew.

I think that's enough for today, all things considered. I know many of you would like some notes on my new shoes, the Brooks Pure Connect, so I'll try to do that soon. I have run in them exclusively for the last several weeks and feel like I wish I had switched sooner.

If you have thoughts to share (or poignant + anti-CNN or FOX news articles -- I absolutely hate that they are sharing the carnage in such graphic detail) about Boston, leave them in the comments below.

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Coconut Jasmati® Rice: Review + Giveaway

2013-04-15T03:12:00.000-07:00

Rice. I love rice. It's something I always want on the side but rarely make ahead of time. Of course I know there are (simple) ways around this, like cooking in bulk for the week, however -- to me, rice doesn't taste as good unless I make it on the spot.

So, when I was given the opportunity to try out RiceSelect^™'s Jasmati rice, I had no excuses.

Jasmati is a "long grain American grown jasmine rice”. It has almost exactly the same sweet, enticing aroma and subtle nutty flavor of exotic Thai jasmine rice. The grains are "snowy white, soft and tender" -- perfect to accompany any stir-fry or even as a centerpiece to a meal of its own.

You can read more about this tasty grain on the RiceSelect website.

Here's what I made with it:

COCONUT-LIME JASMATI RICE
* would work with whatever is your favorite rice, too

What you'll need . . .

1 cup RiceSelect Jasmati rice
1 can (15 ounce) full fat coconut milk
1/4 cup water
1/3 to 1/2 cup reduced fat coconut flakes (regular works, too -- this is all I had in the pantry)
1 tablespoon dried basil
1 to 2 tablespoons fresh lime juice, to taste
salt, to taste

Method . . .

Place the rice, coconut milk and water in a pot and bring to a boil (or, as Stephen always says, a "Susan Boyle").
Reduce heat to a simmer and cover. Cook for 20. Let sit off the heat -- still covered -- for another 5 to 10 minutes.
Fluff + then add in the other ingredients and mix until well incorporated.

I also added peas for some extra flair. About a cup -- and Ada absolutely loved this as part of her lunch the next day. Gobbled it right up!

Now, I'm not a rice expert, but I feel like a lot of the kinds we have around the house take at least 40 minutes to cook (brown rice, maybe? am I just doing it wrong?). I like that this cooks in about half the time and has so much flavor. It will really liven up our meals.

Have you tried Jasmati? How would you incorporate it into your dinnertime routine? Share your answer in the comments below and you could win a $100 Visa gift card.

\ \ \ / / / Sweepstakes Rules: No duplicate comments \ \ \ / / /

You may receive (2) total entries by selecting from the following entry methods:

a. Leave a comment in response to the sweepstakes prompt on this post
b: Tweet (public message) about this promotion; including exactly the following unique term in your tweet message: "#SweepstakesEntry"; and leave the URL to that tweet in a comment on this post
c: Blog about this promotion, including a disclosure that you are receiving a sweepstakes entry in exchange for writing the blog post, and leave the URL to that post in a comment on this post
d: For those with no Twitter or blog, read the official rules to learn about an alternate form of entry.

This giveaway is open to US Residents age 18 or older. Winners will be selected via random draw, and will be notified by e-mail. You have 72 hours to get back to me, otherwise a new winner will be selected.

The Official Rules are available here.

This sweepstakes runs from 4/15/2013-5/15/2013

Be sure to visit the sponsor's brand page on BlogHer.com where you can read other bloggers reviews and find more chances to win!

Weekend Things

2013-04-12T09:24:00.002-07:00

This is the scene on our back patio. It's a lot of take in, I know. Last fall's leaves. Good Will + Salvation Army donations. Waste from our small kitchen renovation. All sorts of other clutter. More than will fit in this tiny square photo.

Much more.

// Spring Cleaning //

We're all about it this weekend. I'm sure I'll recap sometime.

Here are some fantastic articles I've been reading on why Less = More.

This job is far, far overdue.

// Just Don't //

Here are 4 Questions You Should Never Ask at a Farmers Market.

You know you've heard people inquiring before. But YAY for market season!

// Cup-O-No //

Sometimes I feel like I'm missing out. Other times not.

I don't drink coffee -- never have. Sensitive to caffeine, I guess.

Here are my favorite herbal teas -- what's your morning beverage of choice?

// Homesteading Links //

Check out Chrissy's amazing chicken coop -- major envy!

Drool over this beautiful raised-bed veggie garden.

And get a jump start on homemade citronella candles.

// Speaking of Gardening //

Have you seen these super easy raised bed gardening kits?

I'm tempted to get one. Or perhaps this fancier, tiered version -- gorgeous!!!

Trying to do the analysis to see if DIY might be more expensive in this case.

// We're Watching //

Bomb Girls via streaming on Netflix.
I'd also like to watch all my favorite Lifetime Movies again. Hahah!
And I can't wait to see The Great Gatsby.

// Fashion Finds //

Lightweight sweaters + cardigans perfect for spring chill or summer air conditioning.

Color-blocked retro lingerie + accessories. -- my favorite

Cute MeMoi spring leggings + tights.

// Taxed Enough Already //

I can't believe I haven't finished our taxes yet. I'm 85% done.

Talk about last-minute. Anyway: here's 5 Myths About Taxes.

Also: 1/3 of Americans LIKE Taxes, Who are They?

// Good Reads //

Thug Kitchen -- healthy eating with some major attitude.

How to Be a Minimalist with Kids -- and BONUS: I love Zen Habits

Park Slope Wonderplanet -- mommy blog satire + after visiting the city, frighteningly believable!

// I want to Live with Ellen //

I know you've already got Portia, but c'mon, Ellen.

Can I -- pretty please -- stay in a spare room with you in your lovely home?

And here's what you may have missed this week on Writing Chapter Three!

Have a great weekend!

Psst: You can check out more Weekend Things here + here + here + here + here + here + here + here + here + here.

Like what you just read? You can subscribe to the feed of these posts or follow us on Twitter or Facebook to be the first to know what the (never home)makers are up to. And we’ll love you forever!